These Mojito Bars have all the flavors of a mojito that you love in one gooey, chewy, delectable bar! This is such a fun twist on a classic lemon bar!
Do you ever need a change? I suppose that’s a really dumb question, because everyone needs a change every once in awhile.
But even me – Girl Who Generally Fears Change – needs a change every now and again.
Like, especially now… I am kind of dying for a pixie haircut. And lately I cannot get enough of pineapple salsa by Newman’s brand. WHAT IS HAPPENING TO ME.
And although lemon reminds me so much of springtime (or vice versa), I have already been-there, done-that with lemon bars and wanted something different. Something fresh and exciting. Like the pixie haircut of desserts.
So I made Mojito Bars. Natch.
These are just like lemon bars in construction but made with limes and mint, a pairing so heavenly they made a drink out of it. (Uh.. the mojito, in case you were wondering).
So basically, anatomically, they’re made with the same shortbread-y crust as a classic lemon bar. Partially bake that sucker, then pour on the filling which consists of lime juice & zest, some eggs, sugar, a splash of milk, and rum-soaked mint leaves. *record scratch* RUM-SOAKED MINT LEAVES, Y’ALL. Or if you want to keep these booze-free (who are you?), rum-extract-soaked mint leaves.
Bake ’em up until they’re just about set, then chill them. I know, total buzzkill BUT totally necessary to make sure they cut evenly and prettily. Otherwise you’ll have a mojito hot-mess on your hands. Which, ironically is my nickname when I drink too many mojitos. ANYWAY.
Then eat them by the pool or while sunbathing or just eat them inside curled up by the fire because it’s still blizzard-ing in some states and this will be your one-way ticket to paradise.
BRB, Mojito-ing everything!
*adapted from Gold Medal Flour
- FOR THE CRUST:
- 3/4 cup salted butter softened
- 1/2 cup powdered sugar
- 1¾ cups all-purpose flour
- FOR THE MINT:
- 3 Tbsp light rum OR 1 tsp rum extract + 3 Tbsp water
- 16-20 mint leaves roughly chopped
- FOR THE FILLING:
- 4 eggs
- 1½ cups granulated sugar
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- Zest of two limes
- 2/3 cup lime juice
- 2 Tbsp milk
- 1-2 drops green food coloring optional
- Additional powdered sugar for garnish optional
- Preheat oven to 350 degrees F. Line a 9x13" rectangular pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside briefly.
- Combine the butter, powdered sugar, and flour together with an electric mixer until a soft dough comes together. Press the dough evenly into the prepared pan. Bake for approx. 8-10 minutes.
- While crust pre-bakes, steep the mint. Combine the rum and mint leaves (or, if using rum extract, rum extract, water, and mint leaves) and steep in a bowl while the crust bakes. Then make your filling: In a medium bowl, whisk together the eggs, sugar, flour, and salt until creamy and pale yellow. Whisk in the lime zest, juice, and milk, followed by the green food coloring, if using. Lastly, strain the mint leaves and add the liquid from the mint leaves to the filling mixture, stirring to combine.
- Pour the filling evenly over the crust and return to the oven. Bake for an additional 20-25 minutes or until the center is just about set - if it jiggles a little, that's okay, but it shouldn't be sloshing in the pan. Remember, do not over bake these! Cool the bars in the pan completely, then refrigerate for at least 1-2 hours before cutting for cleaner squares. Garnish with additional powdered sugar, if you'd like.
The rum-soaked mint leaves really add a lovely minty punch to these zesty, bright and tart lime bars and are a MUST in a mojito!! I hope you love this fun twist!
Have a super sweet day!
Wow! That’s something different. I would surely like to try it this weekend. Thanks for sharing 🙂
I love love love lime, and have made “regular” lime bars before, but I’ve got to try adding the mint!
Kim, the mint is a game-changer! It is SO lovely in these bars!
Awesome!!!! Love the mojito spin.
Legend Yang says
I was wondering if you could use crushed cookies such as lemon coolers or shortbread for the crust?
Hi there! Yes, you could!
Made them earlier this week. Delicious!